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Alejandra

Alejandra Cota

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Tamale Casserole

20 min
50 min
Easy
125
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Classic ta corn masa casserole tamale, stuffed with chicken breast and poblano chili in tomato-based dry pasilla chili sauce. Do not miss this traditional Mexican recipe that is full of flavor and has a different presentation. If you are looking for an unusual way to eat tamales; This is the perfect option.

The tamal casserole has its origin in Yucatan and is also known by the names of "tamal pudding," tamal cake, "tamal de olla" or "tamal de molde." The fillings can vary from turkey to mole, chicken, vegetables, etc. Make the combinations that you like the most and do not enjoy this delicious dish.
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Ingredients

10 servings
  • 1/2 Cup of Water of tomato cooking
  • 4 pieces of tomato peel
  • 1/8 of Cup of sea salt
  • 1 Cup of lard
  • 1/2 kilo of corn dough
  • 1/4 of Cup of lard for the filling
  • 1 piece of White onion finely chopped
  • 3 cloves of garlic
  • 5 pieces of tomato
  • 1 Cup of poblano pepper in rajas
  • 1/2 kilo of chicken breast cooked and crumbled
  • 1/4 of Cup of coriander finely chopped
  • 2 spoonfuls of sea salt
  • 1 piece of onion cut into pieces, for the sauce
  • 1 clove of garlic for the sauce
  • 1 Cup of green tomato cut into pieces
  • 8 pieces of pasilla chili pepper hydrated, clean, deveined and without seeds, for sauce
  • 1 tablespoon of sea salt for the sauce

    Preparation

    Preheat the oven to 180 ° C.
    For the tomato water, heat a pot with the water so that it reaches a boiling point, add the tomato peels and salt. Cook 5 minutes. Strain and reserve the water.
    For the dough, add to the blender the lard, it accretes perfectly well, add the dough little by little so that it is completely integrated. Add the tomato water to the dough and add, reserve the dough.
    For the filling heat a pan over medium heat with the lard, add the onion, garlic and tomato. Cook for 10 minutes and season, add the chicken, serrano pepper, rectify seasoning and chill.
    For the sauce, in a pot with water, boil the onion, garlic, tomato and chiles pasilla for around 20 minutes. Chill
    Add the previous preparation to the blender, season with salt and pepper and liquefy. Reservation.
    In the clay pot add the ready mass, pour the filling and sprinkle with chopped cilantro. Add the sauce, cover with the rest of the dough. Cover with foil and bake for 40 minutes or until the dough is cooked.

    PRESENTATION

    Prepare the tamale casserole in a clay pot and serve the tamale on a very green banana leaf and decorate with a little purple onion.

    TIPS

    To know if the dough is ready add a ball of dough to a glass of water and if it floats you already have a perfect dough.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    626
    kcal
    31%
    Carbohydrates
    52.7
    g
    18%
    Proteins
    23.5
    g
    47%
    Lipids
    37.3
    g
    57%
    Fiber
    9.2
    g
    18%
    Sugar
    1.8
    g
    2.0%
    Cholesterol
    72.2
    mg
    24%
    Esha
    Rate this tip
    Ratings (5)
    Giselle Vazquez
    07/11/2018 14:25:40
    La are
    Claudia Moraless
    17/10/2018 10:27:30
    Me encanta
    Juliana Chapa
    11/09/2018 10:02:29
    La haré!!
    Katherine Tenorio
    21/10/2017 20:18:42
    Hola, exquisito sabor, felicidades
    Lily Lopez
    14/02/2017 09:44:11
    Se me antojo!!

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